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This will tickle your tastebuds! Curry Butternut squash and shallots

Curry Stacked Butternut Squash and Shallots

stackedsquash

Omg! this is by far one of the best vegetable dishes I have ever TASTED let alone made!  I lost the original recipe and kind of winged it this time.  Necessity is the mother of invention and this little invention is yummy!

Just in time for fall, this butternut squash is elegant, versatile, and easy (after you peel the squash).  I wasn’t quite sure if it was going to be worth posting so i didn’t take as many pictures, but its so easy you will get the point.

Enjoy!  Elyse

Curry Stacked Butternut Squash and Shallots

butternut squash sliced into disks and chopped (the rest of it that is not in disks)

2 shallots sliced

1/4 cup maple syrup

1 tsp curry

1/4 cup apple cider vinegar

1/4 cup water

a pinch of cumin

1/2 tsp of cinnamon

Directions:

After carefully peeling the butternut squash (I use a very sturdy vegetable peeler (one that is not rotating), cut the solid part into slices.  Clean out the seeds and chop the other half.

Saute shallots in olive oil, pepper and himalayan salt.  Add the chopped butternut squash.

sauteingsquash

Add 1/4 cup maple syrup and up to 1 tsp curry.  Stir and add 1/4 cup apple cider vinegar, 1/4 cup water, and a pinch of cumin.  Also add about 1/2 tsp of cinnamon and cover for about 5 minutes or until soft.

Roast squash rounds in a 9×13 dish at 350 degrees for 20 minutes, brushed with olive oil. Create stacks by placing disk on plate with a small amount of the sauteed mixture.  Another nice touch is garnishing with plain or spiced chopped pecans.

Please leave a comment below!!!  Enjoy!!!

Elyse

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